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Ingredients

2 teaspoons
in my sauce, it really made a difference. If the sauce were just for me, I probably would’ve added at least

20
minutes

30
minutes

40
minutes

15 ounces
of sauce

2 large
red bell peppers

1
lb

3
ounces

3 tablespoons
extra virgin olive oil

1 medium
onion

2 cloves
garlic

1 1/2 teaspoons
chili powder

1/2 teaspoon
paprika

1/4 teaspoon
ground cumin

1/4 teaspoon
dried oregano

3/4 cup
water

1 teaspoon
granulated sugar

2 teaspoons
sriracha

juice of

1
lime

2 tablespoons
olive oil in a large sauté pan over medium heat. Add the onion and cook until soft and translucent, about 8-10 minutes Add the garlic, chili powder, paprika, cumin, and oregano, and sauté for 30 seconds Add the water and stir, removing any bits from the bottom and sides of the pan. Bring to a boil, then turn the heat down and add the roasted peppers, sugar, and sriracha and simmer for

RoastedRedPepperSauce Over Pasta - vegan & gluten freeinspired by The Pioneer WomanFirst of all, I made this for two people, so I only used half of a one-pound bag of pasta, which served us (along with a green salad) and left a tiny bit of pasta for leftovers

RoastedRedPepperSauce. Roughly chop the roastedpeppers and place them in the food processor. Roast on the grill or in the oven on a foil-lined cookie sheet until the peppers are slightly charred and tender